New Beginnings

Hello again, Dear Friends!

Today was my visit to the surgeon and so far, the news is all good. My surgery will be either Tuesday or Thursday of next week (beginning of September). In the building where my doctors are is a library for patients and their families. I decided to stop by there just to see what they had available. While there, the librarian came in and I felt the need to ask her if she knew of any cancer groups that might be able to use knit & crocheted afghan squares – she said YES! She works with several schools and said they are always looking for good projects to help cancer patients – they would love the opportunity to sew squares together to make lap robes! She said she could also use some of them to keep in the library for patients and their families who drop in and are looking for something to do while waiting. I’m thrilled! Now I can pass on the extra completed squares to those who will continue the blessings to others who need comforting! I wrote a letter to the nurse who first gave me the idea for The Ghana Project and told her that I’m closing that ministry. I’m still working on the idea of knitting chemo caps and will ask her if they could use donated caps for patients as well. I love to knit and this will give me a ‘project’ to work on.

That’s the news from here, today. Hope you’re having a great day!

Hugs;

Pammie

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More New Directions

Gorgeous weather here lately – in the mid 70’s & sunny!

Hello, Everyone!

If you’ve been a reader of this blog for awhile, you know that I’ve always been a ‘sucker for a good cause’. Today while finishing up knitting the gold scarf which will be my friend’s Christmas present I got to thinking of what I told my other friend who’s going through this cancer battle with me: “We’re Sisters in the faith fighting cancer together!” Well, that got me to thinking about new directions; I have written to the lady who is in charge of delivering the afghans I made to Ghana, Ethiopia and Sierra Leone and told her that I won’t be doing that for awhile, due to the cancer treatments. Now that I’ve reached the goal I’d set (for myself) of 300 afghans, what am I going to be doing in the future and what am I going to do with the rest of the already knit/crocheted squares?  Don’t get me wrong-I love doing this but my once ‘love’ has almost become a drudge (for want of a better word) – pushing myself to get a large number done to take to the hospital for delivery to those countries. What if – what if there might be a need for those kinds of afghans here – locally-for (perhaps) women struggling in their battle with cancer?  What if I could shift that direction and start over (so to speak) with a new direction? And maybe call it: “Sisters in the Faith Fighting Cancer Together?”  Well, dear friends, that’s what’s rolling around in my brain now; we’ll see where it all goes. Tomorrow I meet with the surgeon for the first time (I’m guessing there will be more than one meeting before surgery – I could be wrong, we’ll see). I’m going to ask her if she knows of any groups out there that might be able to use afghans for people with cancer in the area.

On the crafting end of it – yesterday I stopped in JoAnn Fabrics and picked up more yarn (I hear you – MORE yarn? Girlfriend- you’ve got more yarn than you could ever use!!!). You see, my new ‘cancer buddy’ (guess I should give her name, as she’s in this with me) Louann and I share more than just our diagnosis’s – she also loves yellow as her favorite color – but when we got to discussing colors, it seems her FAVORITE color is Magenta – also MY favorite color! (She said she doesn’t tell people about magenta because most people either don’t know what it is, or think it’s actually purple-it’s not, it’s more of a purply-pink, almost raspberry). She said that when she was a little girl, first day of school when you get a new box of crayons (we’re talking the 64 box or larger), she’d pull out the Magenta crayon and hide it, so it was always new – she loved that color that much! Well, my ‘go-to’ yarn store had just that color in a very soft yarn – YAY!  Because it’s a rather thin yarn, I’m going to pair it with a very fine, very soft yarn I have (white) and make her a Magenta hat (loomed).  Also, while strolling the yarn isles at JoAnn’s they have a short little half-aisle of marked down ‘goodies’ and I spotted a wicker basket full of these goofy little skeins of rust-colored fun fur!  My immediate thought was: what can I do with this?  I bought 4 ‘balls’ and am going to pair that with some of the gold soft yarn leftover from my friend’s Christmas scarf for another hat for Louann!  (One thing I’ve learned from being friends with other women who have had chemo is: they need something to cover their heads at home, to keep them warm and so that if someone knocks at the door they don’t have to run and grab their wig or answer the door bald, hence my idea of lots of ‘at home’ chemo caps for my friend.  Now I’ll be anxious to see her reaction to this newly invented-in-my-head gold/rust fun-fur creation! The fun fur is a very thin/fine yarn with these almost feathery bits randomly placed coming out of it. When knit up, it produces a sort of fluffy look – I think it will be FUN! (I’m anxious to get started creating it!).

Well, dear friends, it’s on to RECIPES!!! YAY!

===================

Bean, Bacon, and Blue Cheese Dip
(low-carb)

1/4 cup chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can navy beans, drained
1 garlic clove, chopped
1/2 cup (2 ounces) crumbled blue cheese
3 bacon slices, cooked and crumbled (drained)

Place first 7 ingredients in a blender; process until
smooth. Combine bean mixture and remaining ingredients
in a small bowl. Makes 1 1/2 cups.
(recipe: Recipes du Jour 6/28/11)
--------------------------------
CREAMSICLE CHEESECAKE

1 graham cracker crust
16 oz. cream cheese, softened
1- 6 oz. can frozen orange juice
1 can Eagle Brand Milk
10 oz. Cool Whip

Mix cream cheese, milk and orange juice with mixer. Fold
in cool whip. Pour into crust & refrigerate at least 4 hours.
(recipe: Peg - Marys Recipe Exchange)
-----------------------------
Slow Cooker Beef Taco Bake

 1 lb. ground beef
1 can tomato soup — (10 3/4-oz.)
1 C. thick and chunky salsa
1/2 C. milk
6 flour tortillas or 8 corn tortillas
cut into 1-inch pieces
1 C. shredded Cheddar cheeseBrown ground beef in skillet over medium-
high heat.Place in slow cooker. Add soup and
salsa and pour over ground beef.
Cook over Low heat for 6-8 hours.
During last hour of cooking time, add
tortillas. In last 30 minutes of cooking
time, add milk and stir.Sprinkle cheese
over all just before serving.
Serves 4-6.
(recipe: Deidre-Slowcooker Digest)
———————————————

Twice-Baked Ranch Potatoes4 large baking potatoes
1 (3 oz) pkg. cream cheese, softened
2 T.milk
1 (1 oz) pkg. ranch salad dressing mix
1 1/2 C. mashed potatoes
1/4 C.shredded Cheddar cheese
ÂÂ
Scrub and pierce potatoes; place on a microwave-
safe plate. Microwave, uncovered, on high for18-20
minutes or until tender, turning several times. Let
stand for 10 minutes.Meanwhile, in small mixing
bowl, combine cream cheese and milk; beat in salad
dressing mix. Add mashed potatoes; mix well. Cut a
thin slice from the top of each potato; scoop out pulp,
leaving a thin shell. Add pulp to the cream cheese
mixture and mash. Spoon into potato shells. Top with
cheese. Place two potatoes on a microwave-safe plate.
Microwave, uncovered, on high for 3-1/2 to 4-1/2
minutes or until heated through. Place remaining
potatoes on a baking sheet. Freeze overnight or until
thoroughly frozen; transfer to a freezer bag. May be
frozen for up to 3 months. To use frozen potatoes:
Place potatoes on a microwave-safe plate. Microwave,
uncovered, at 50% powder for 8-9 minutes or
until heated through.
——————————————————-

Crock Pot Lemon Chicken
6 Chicken Thighs skinless – or pieces, cut up
1/2 Cup flour — mixed with
1 tsp. salt
1 tsp. Balsamic vinegar
3 T. catsup
3 T. brown sugar
6 oz. lemonade, frozen concentrate
2 T. cornstarch mixed with 1/4 C waterDredge chicken in flour mixed with salt. Shake
off excess and brown in a hot skillet. Remove
chicken and put in crockpot. Mix
lemonade, brown sugar, vinegar (use regular
vinegar if you prefer) and catsup and pour over
chicken. Cook on high for 3-4 hours. When ready
to serve, remove chicken to a warm platter and
thicken sauce with cornstarch/water solution,
and serve along with the chicken.
(recipe: Deirdre – Slowcooker Digest)
————————————————–

Cream Cheese Bacon Crescents

1 Can Crescent Rolls
1 Tub Philadelphia Cream Cheese-Chive & Onion flavor
3-4 Strips Bacon Cooked & Crumbled

Mix Cream Cheese & Bacon. Half all crescent
triangles to make 8. Place 1 heavy teaspoon of
mixture on top and roll up. Bake at 375 for 10-12
Minutes

(recipe: Sandy-Marys Recipe Exchange)
------------------------------
Simple Yogurt Cake with Fresh Berries

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain nonfat yogurt
1 cup cane sugar
3 large eggs
1/3 C. canola oil, plus more for oiling the pan
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
2 cups fresh berries for garnish

Preheat oven to 350°F.
Oil a 9-inch cake pan, then line bottom
with circle of parchment paper. Oil the paper,
too; set pan aside.
In a medium bowl, whisk together flour, baking
powder, baking soda and salt. In a separate bowl,
whisk together yogurt, sugar, eggs, oil,
almond extract and vanilla extract. Gently whisk
flour mixture into yogurt mixture just until
blended and smooth.Pour batter into prepared pan
and bake for 45 minutes, or until cake is golden
brown and top has formed a thin crust. The cake should
be just firm in the center when done. Cool cake on a
wire rack for 10 minutes, then remove cake from pan and
peel off parchment paper. Continue cooling on a rack.
Slice and serve with berries. Serves 8
NOTE:  For a cake with a hint of lemon,
 substitute freshly grated lemon zest for the almond extract.
 (recipe: Tamara-1_Comfort_Foods)
----------------------------------------
Grilled Peach Sundaes 
6 ripe peaches 
3 teaspoons sugar 
1 teaspoon ground ginger 
1 lime 
1/2 cup honey 
Vanilla ice cream 

Cut the peaches in half and remove the 
pits. Dust the cut side of each half with 
some of the sugar and ginger. Light a 
charcoal grill and allow the coals to 
burn until well covered with gray ash or 
heat a gas grill to low. Place the peaches 
sugar side down on the center of the cooking 
grate. Grill 6 to 7 minutes or until golden
brown. Remove from grill. Grate the zest from 
the lime, then squeeze the juice. In a small bowl, 
combine the juice, zest, and honey. Serve the 
peaches with a scoop of vanilla ice cream, 
drizzled with some of the sauce. Makes 6 servings.
(recipe: DDj-8/25/11)
---------------------------------
East-West Vegetables

2 pounds potatoes
1 1/2 pounds sweet potatoes
1 pound zucchini -- small
1 1/2 pounds sweet red peppers
2 tablespoons toasted sesame seeds

GLAZE
 1/3 cup olive oil
 1/4 cup soy sauce
 2 teaspoons sesame oil
 
 Glaze: Stir together olive oil, soy 
sauce and sesame oil. Set aside.
 Cut potatoes and sweet potatoes lengthwise 
into 1/2-inch slices. Cut zucchini in half 
lengthwise. Cut peppers in half; seed and 
trim ends, then cut in half again. Lightly 
brush vegetables on one side with glaze; place 
glaze side down on oiled grill.
 
Grill, covered, over medium coals or 
on medium setting until tender and lightly
charred: 25 to 30 minutes for potatoes; 
20 to 25 minutes for sweet potatoes; 8-12 minutes 
for zucchini; and 6 to 8 minutes for peppers.During 
cooking, turn once, brushing the top side with glaze
before turning. Brush cooked vegetables with remaining 
glaze and sprinkle with toasted sesame seeds.
 
 * To toast sesame seeds: Heat in small skillet 
over low heat until lightly browned, about 5 minutes.
(recipe: Carole-Canadian Living, July 1989)
-----------------------------------------------
Farmer's Casserole
 
6 cups shredded hash brown potatoes, frozen
1 1/2 cups shredded cheddar cheese (6 ounces)
2 cups diced ham
1/2 cup sliced green onions
8 eggs -- beaten
3 cups evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven 350 degrees F.
Grease a 3 quart rectangular baking dish. Arrange potatoes evenly in
the bottom of the dish. Sprinkle with cheese, ham, and green onion.
In a large mixing bowl, combine eggs, milk, salt, and pepper. Pour
egg mixture over potato mixture in dish.

Bake, uncovered, 45-55 minutes or until center
appears set. Let stand 5 minutes before serving.

(recipe: Better Homes & Gardens, 2003)
————————————————
CREAM CHEESE STRAWBERRY PIE

1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) pkg. Cool Whip
2 c. fresh strawberries, chopped
1 graham cracker pie crust
Whipped topping
Whole strawberries

Combine softened cream cheese, Cool Whip and strawberries in
large mix bowl until well blended. Pour into pie crust.
Chill for at least 1 hour before serving. Top with whipped
topping and fresh whole strawberries.

(recipe: lovet0cook-Marys’ Recipe Exchange)
——————————————
Forester Potato Salad

1 (24 oz) bag hash brown potatoes
4 hard boiled eggs, rough chopped
2 tsp yellow mustard
2 T dill relish
1/4 cup mayo
1/4 sour cream
3/4 cup onion, diced
1 tsp garlic powder
salt & pepper to taste

In a dutch oven, bring water to boil, add potatoes
and cook til fork tender (about 1 minute). Drain & let cool is a
separate bowl.  Stir in remaining ingredients.  Season to taste.
Can be made the day before and allow the flavor to marinate
together overnight.
(recipe: Sandy-Marys Recipe Exchange)
———————————————-
There’s lots more great-sounding recipes coming – (I just looked at my email box and I’ve been very delinquent at sorting them out – gotta get at that!
Thought for the day:
         “Remember- no one is guaranteed tomorrow, so make the BEST of your day TODAY!!!
LOOK FOR THE BLESSINGS IN YOUR LIFE EVERY DAY!
BIG Hugs to all of YOU – I’m doing fine!
Pammie

“I will bless the Lord at ALL times; His praise will continually be in my mouth!”
  Psalm 34:1
 

The Yellow Hat and New Directions

       I will bless the Lord at ALL times; His praise shall be continually in my mouth.”  Psalm 34:1

As you might remember, I have been working on knitting a chemo hat for my friend, Louann, who just began her fight against a diagnosis of breast cancer. Now I’m not an ‘experienced/advanced’ knitter so this was a difficult project for me. You see, the requirements for a chemo hat are a bit different than the premie baby hats I’d knit in the past – they require that there be no seams and they must be long enough to cover the head from the top forehead area, cover the ears and extend to the back of the head to where the hair line stops. Attempt #1 ended up being a size good enough for a 5-6 year old child – too small (that will go with the premie hats donation); #2 ended up large enough to fit my husband’s head and then some – too big! (I ripped it out). Finally, out of desperation, I thought of my trusty ‘loom’; using the same soft yellow yarn from hat #2, I just finished ‘The Yellow Hat’! (Did I take a picture? No, it’s not a fancy hat, just an average loomed hat which she can wear around the house.) I spoke with her yesterday and, as strange as it sounds, with her chemo schedule, she’s expected to lose her hair this Tuesday; so glad I finished her hat on time. She’s very courageous, strong and has a very upbeat attitude which really helped me talk to her about my ‘new’ situation.

You see, as of Thursday, I joined her in the breast cancer fight. It’s been difficult this month with going to my doctor and him telling me that (a) they thought I had suspicious ‘moles’ on my body (they turned out to be nothing) (b) I now have a heart murmur (that, too, is ‘normal’ and nothing to worry about but (c) after my mammogram, it seems I have 2 small masses which lead to my visit to the oncology doctor yesterday. As it was explained to me – for all the kinds of cancer I could have – the one I have (a) is small (b) requires little treatment and (c) has a great success rate!

I’m guessing that as of this Monday, my life will take on an almost rollercoaster feel; I’m awaiting a call from the surgeon as to when they will do the lumpectomy. (If you’re taking notes, my schedule will look something like this:

(1) lumpectomy and removal of 3 lymph nodes-I questioned why the lymph nodes if it’s not ‘in’ them; answer was-to prevent a pathway for the cancer to spread (2) 6 weeks of Mon-Fri. daily radiation treatments then (3) 5 years of taking one pill a day as a preventative for this type of cancer. (ps: both doctors assured me that radiation will not cause hair loss – I’d already asked them to tell me ahead of time because I thought I could donate my hair to “Locks of Love”, it’s long enough for that).

For those of you who might have questions, I learned quite a bit. I had a total hysterectomy in 1989 and began estrogen therapy immediately. Estrogen is a wonderful thing – it kept me ‘sane’ for all these years (honestly! Without it I became a raging, angry individual you don’t want to know! I hated myself the two times various doctors decided I needed to be off it!). The problem with estrogen? You can get the type of cancer I have that thrives on estrogen! Who knew? I’m very grateful it’s been caught very early – my only worry? I had to stop taking the estrogen immediately. I talked to the two doctors and said: “I hope you have something ELSE to give me to prevent me turning into a raving lunatic!” Their answer was: “We could put you on an anti-depressant to help that.” Sigh . . . I remember in the past it took about 2 weeks from me stopping it before I really started having MAJOR problems (today is day 2). Let’s just say, I’m really working on watching my mouth and thoughts – you see, without the estrogen you tend to say whatever you’re thinking – and believe me, it’s not all good thoughts! If someone cuts in front of you while driving, you turn into a truck driver! Not good! (and it only gets worse). We’ll see . . . this is going to be a long journey, but I’m not afraid. I told my doctor that waiting those four days for the results were very hard; having to tell my husband and children was very hard. Now knowing what’s ahead of me is not scary – I’m ready to fight this thing and win! As you know, I’m a Christian and I truly believe the Lord will be with me through it all. I can’t begin to tell you the many, many Bible verses that have comforted me, the verses from hymns or songs I’ve sung in choir, all very comforting.

This whole ‘journey’ has changed my plans a bit; I’ve written the lady in charge of the afghans and told her I might not be working on them for awhile and she understands. I’ve written to my Knit Group and explained that I might not be there every 2 weeks, but I’ll try (I’ll try to keep up with the scheduling of the meetings for them). As to my special needs group, I’ve spoken to my ‘partner/other teacher’ and she’s praying for me – we agreed that I won’t tell the group exactly what I have, only that I might be sick (no need to spread fear into them – Cancer can be a very scary word to some). Tomorrow is telling my Sunday School class and that will be VERY hard; I haven’t told our Pastor yet, either. Why, you might ask? Because I’ve never been one to like drawing attention to myself and this situation doesn’t give me a choice – I have to, but I don’t like it – I know I need their prayers and support, it’s just that I’m not ready to see the pain in their eyes (it was hard enough to see that in my family’s eyes).

This is a ‘new direction’ for me but one I’m ready to take with the Lord’s help. I will try to keep posting here, just to furnish you with yummy recipes, if nothing else!

Thank you for your support, prayers, good thoughts, etc.

Hugs;

Pammie

PS: I should also tell you the blessings so far: (I’ll try not to make this long) When I went for the biopsy the doctor who was scheduled for it said he didn’t like the mammogram films and asked if I’d had a Ultrasound (no) so they did that – good thing! On the ultrasound it showed that there were TWO masses, one right behind the other (they only thought there was one, originally). When seeing the Oncologist (cancer doctor) they decided to change surgeons – the one I will have now specializes in breasts and, as they said: “She’s the BEST there is in that field!” I know that the Lord is taking care of this whole thing and going before me; I rest in Him.

Some Catching Up . . .

First, since I didn’t post this earlier in the month (Aug. 6th, to be exact), here’s our youngest with his #17  ice cream cake: (Dairy Queen Butterfinger!)

Just returned from getting him registered for  school – his Senior Year! He’s been busy these past three weeks working on the field work drills for Color Guard/Marching Band at his school. I’m glad he’s young and energetic – practice is 12 noon – 6 p.m. every day; this Sunday they all leave for Band Camp where they’ll put all their learning to the test and perfect their routines as the first football game is the day after they return from camp! It’s been a busy three weeks for me, too, with all the driving back & forth to school (sure got a lot of practice packing lunches!)

Also on my agenda this past week was finally putting together Afghan # 300!!! YAY!!!  I’m considering a short break from the afghan project but still have enough stored squares to make about 30 more afghans (and that’s just a guess on the actual # of afghans). This one came out very colorful; most of the bright squares were crocheted by one person.

(as per my tradition, there’s a Teeny Beanie toy tucked in the center pocket – this one is a chameleon – his colors matched the afghan colors, I thought!)  You can click on the photo to enlarge it.

This week I get a break from babysitting; the other grandparents are taking our grandson to the “Dream Cruise” downtown. This is a yearly summer event, usually lasting 3 days but frequently stretches into several weekends. This is a Antique Car aficionado’s paradise! When I was in my teens a tradition started when kids & adults would go “cruising Woodward Avenue” in the summer. It was, basically a ‘see & be seen’ thing, there you & your friends would drive up and down Woodward, stop at various drive-in restaurants and ‘hang out’ together. (I know this sounds wimpy- but I never did it – not even now). Over the years it’s grown into a really huge thing – more than our little town, more than our lovely state of Michigan – there are people who drive here from all over the USA, some even SHIP their cars here rather than drive them. They either drive their old cars up & down OR park them, prop the hood up and people walk up and down viewing all the cars.

I’m using my ‘free day’ to work on the yellow chemo cap (have finished the brim and am advancing to the body of the hat) and also working on the gold scarf. The scarf seemed to be a hit at knit night – people kept asking what I was working on and they liked the pattern. When I told them it was a dishcloth pattern they seemed quite surprised – it looks like a scarf pattern to me, hence my idea to use it that way. One lady asked if it was a ‘fake cable’ pattern (never thought of it that way, but I suppose it is!) When it’s done I’ll try to remember to post a photo.

Oh! Recipes! Almost forgot! Here are more tasty-sounding recipes for ya!

======================

ROOT BEER FLOAT CAKE

1 (18 1/4 oz.) box yellow cake mix
1 (12 oz.) can root beer
1 tsp. vanilla
1/4 C. vegetable oil
3 large eggs

Root Beer Glaze:
1/2 C. confectioners’ sugar
3 T. root beer
2-3 drops vanilla

Preheat oven to 350°F.
Combine all ingredients for cake,
beating until smooth. Pour into
greased Bundt pan. Bake until  toothpick
inserted into center of cake comes
out clean (or about 35-40 minutes).
Cool in pan for 10 minutes; run a knife
along edges of pan to loosen. Invert cake
to remove from pan and cool completely
on a wire rack. Combine ingredients for glaze.
Pierce top of cake with a skewer about every
2 inches and drizzle the glaze over the
cake.

*Serve cake topped with vanilla,  butter pecan
or maple walnut.
(recipe: lovetocook- Marys Recipe Exchange)
————————————————

Bacon, Lettuce and Tomato Pizza

8 oz. pkg. refrigerated crescent rolls
1/2 C. mayonnaise
1 1/2 tsp. Dijon mustard
6 bacon slices, cooked, drained and crumbled
1 C. shredded lettuce
1 medium tomato, chopped
1/2 C. shredded cheddar cheese
1/4 C. green onion slices
Ice cream for topping, see note*

Preheat oven to 350.
Unroll crescent dough; separate into triangles.
Arrange triangles in circle on greased 14-inch
pizza pan with points toward the center and
wide ends toward the outside.  Pat out dough
with fingers to 12-inch circle, pressing seams
together to seal.  Bake 12 to 15 minutes or until
golden brown.  Remove from oven; cool
completely.In small bowl, combine mayonnaise
and mustard; spread evenly onto crust.  Sprinkle
with bacon.  Top with lettuce, tomato cheese and
onion.  Cut into wedges to serve. 10 servings
(recipe: KS Tabby-Marys Recipe Exchange)
—————————————–
Mound Bars

2 C. graham cracker crumbs
1/4 C. white sugar
1/2 C. melted butter
1 (14 oz) can sweetened condensed milk
2 C. flaked coconut
1 (12 oz) pkg semisweet chocolate chips, melted

Preheat oven to 350 degrees F.
Combine graham cracker crumbs, sugar and melted
butter or margarine. Mix and pat into the bottom of
one 9×13 inch baking pan. Bake 15 minutes. Combine
condensed milk and flaked coconut. Spread  over crust
and bake 15 minutes. Spread melted chocolate chips
over the top. Let cool and cut into squares.
(recipe: Mary Free-Mary’s Recipe Exchange)
————————————

CROCK POT ITALIAN SAUSAGES

3-4 lbs. Italian sausages (sweet or hot)
2 medium green peppers, sliced
1 large onion, sliced
28-30 oz jar spaghetti sauce

Cook sausage whole in covered frying pan;
drain and slice. Put all ingredients in crockpot
and cook 2-3 hours on high. Turn to low to keep
warm.
(recipe: KS tabby-1_Comfort_Foods)
————————————————–

Bacon Horseradish Stuffed Mushrooms

12 large fresh mushrooms about 1 to 1 1/2 inches in diameter
2 T. butter or margarine
2 T. onion – chopped
2 T. fine dry bread crumbs
1/2 tsp. dried parsley flakes
6 slices bacon cooked and crumbled
4 1/2 oz low-fat cream cheese softened
1 tsp. prepared horseradish
1/2 tsp. cayenne pepper (to taste-optional)
1/4 C. Parmesan cheese grated (optional)
1 T. Cajun Spice mix (optional)

Preheat oven to 350F.
Trim mushrooms; remove stems. Set caps
aside; finely chop stems. In small bowl combine
butter, onion and chopped stems. Saute in large
pan until butter melts and onion is tender, stirring
from time to time. Stir in bread crumbs, parsley,
bacon, cream cheese, and horseradish. Add
cayenne pepper if you’d like a spicy bite to the dish.
Mixture should be dry but not crumbly. Spoon
mixture into caps, pressing lightly. Arrange filled
caps in a baking sheet and sprinkle tops with
grated Parmesan or a bit of Cajun spice mix.
Bake about 15 minutes until hot and bubbly.
The cheese browns nicely if you use it on top.
Serve while still warm. Makes 12.
(recipe: Joan – Cream-Cheese-or-Sour Cream site)
——————————————–

Fabulous Zucchini Brownies

1  1/2 C. sugar
1/2 C. oil
2 tsp. vanilla extract
2 C. all-purpose flour
1/2 C. baking cocoa
1 tsp. baking soda
1 tsp. salt
2 C. zucchini, shredded
1/2 C. chopped pecans

Preheat oven 350 degrees F.
Mix sugar, oil and vanilla; set aside. In a separate
bowl, whisk together flour, cocoa, baking soda
and salt. Blend in sugar mixture, zucchini and
nuts. Pour into a lightly oiled 13″x9″ baking pan
and bake  25 to 30 minutes. Cut into squares.
Makes about 1-1/2 dozen
(recipe: Sandy-Marys Recipe Exchange)
——————————————-

BLACK-BOTTOM BANANA BARS

1/2 C. butter or margarine, softened
1 C. sugar
1 egg
1 tsp. vanilla extract
1 1/2 C. mashed ripe bananas (about 3 medium)
1 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 C. baking cocoa

Preheat oven 350 degrees F.
In a mixing bowl, cream butter, sugar. Add egg,
vanilla; beat until thoroughly combined. Blend in
bananas. Combine flour, baking powder, baking
soda, salt; add to creamed mixture, mix well.
Divide batter in half. Add cocoa to half; spread
into a greased 13x9x2 inch baking pan. Spoon
remaining batter on top, swirl with a knife. Bake
25 minutes or until bars test done.
(recipe: Peg-Marys Recipe Exchange)
———————————————

Cajun Oven-Fried Chicken

1/3 cup low-fat buttermilk
1 T. salt-free Cajun seasoning
1/2 tsp. salt
1 C. panko (Japanese breadcrumbs)
2 chicken breast halves (about 1 lb), skinned
2 chicken drumsticks (about1/2 lb), skinned
2 chicken thighs (about 1/2 lb), skinned 
Cooking spray

Preheat oven to 400F. 
Combine first 3 ingredients in a shallow dish.
Place panko in a shallow dish. Dip chicken, one 
piece at a time, into buttermilk mixture; dredge 
in panko.Place chicken on a baking sheet lined 
with parchment paper. Lightly coat chicken with 
cooking spray. Bake at 400F for 40 minutes or 
until done, turning after 20 minutes. 
Makes 4 servings.
(recipe: Peg - Marys Recipe Exchange)
-----------------------------

Snow Pea, Scallion, and Radish Salad

2 C. (8 oz.) snow peas, trimmed 
4 scallions (white and green parts), 
   thinly sliced 
8 radishes, trimmed and cut into 
    thin strips (about 1/2 C.) 
1/4 cup rice vinegar 
1 tsp. granulated sugar 
1 Tbs. walnut or canola oil 

Put snow peas in a microwave-safe 
bowl with 1 Tbs. water. Cover tightly 
and microwave for 1 minute. Drain and 
let cool. Cut snow peas on the diagonal 
into 1/2-inch diamond shapes, discarding 
the end pieces. In a medium serving bowl, 
combinesnow peas, scallions, and radishes. 
In a small bowl, whisk together vinegar, 
sugar, and oil until the sugar dissolves. 
Pour over the salad and serve.
(recipe: Ellie-Recipes du Jour 6/24/11)
--------------------------------- 
Tropical Kugel
 
8 oz. cream cheese, softened
1/2 C. sweet butter, softened
3/4 of a 16 oz. container of sour cream
4 eggs
1 tsp. vanilla
1 well rounded cup sugar
1(8 oz.)pkg thin or medium egg noodles, cooked and 
        drained
1 (15 oz.)can crushed pineapple, drained
1 (15 oz.)can mandarin oranges, drained
1 (15 oz.)can Queen Anne cherries (If unavailable, 
use dark sweet cherries)
cinnamon-sugar
 
Preheat oven 375 degrees F.
Beat first six ingredients until smooth.  Combine 
with remaining ingredients.  Pour into a greased 
13 x 9" pan.  Heavily sprinkle with cinnamon-sugar 
mixture. Bake 40 minutes or until bottom is brown.
Serves 8.
(recipe-angchick - Desserts du Jour 7/8/11)
--------------------------------------------

Well, that’s all the ‘stuff’ going on around here so far this week;

Hugs;

Pammie

Another Beautiful Summer Day!

Hello, Everyone!

Today is another gorgeous Summer day – right now it’s 76 degrees F. (perfect temperature!), sunny with a slight breeze – makes you just want to go out and DO something! (I’ve just returned from grocery shopping – not a glorious thing to do, but it got me out of the house and was needed). Grocery shopping also inspired tonight’s dinner: BLT’s! Just discovered a GREAT bacon: Hormel’s Maple bacon – great smells when cooking and good flavor when eating; I highly recommend it! I also have another batch of great-sounding recipes to share with you so here they are!

==============================

Brownie S’mores

9 whole cinnamon graham crackers, halved crosswise
3/4 cup unsalted butter, cut up
4 oz. unsweetened chocolate, coarsely chopped
1 cup sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup all-purpose flour
1 1/2 cups semisweet or milk chocolate chips
35 regular-sized marshmallows

Heat oven to 350°F.
Spray bottom of 13×9-inch baking pan with cooking spray.
Arrange graham crackers over bottom of pan, overlapping
slightly or breaking to fit, if necessary.Melt butter and
unsweetened chocolate in medium saucepan over low heat,
stirring frequently. Remove from heat; stir in sugar, brown
sugar and vanilla until blended. Stir in eggs until blended and
smooth; stir in flour. (Batter will be smooth, thick and shiny.)
Stir in chocolate chips. Spoon and gently spread over graham
crackers. Bake 35 to 40 minutes or until top is just set and
toothpick inserted in center comes out with moist crumbs
attached.
Heat broiler. Place marshmallows on their sides evenly over
top of brownies. Broil 30 seconds to 2 minutes or until
marshmallows are puffed and tops are golden brown. Serve
slightly warm or at room temperature.

TIP Depending on the shape of your pan, you may have part
of a graham cracker left over.  Makes 35 bars
(recipe: Tamara – 1_Comfort_Foods, yahoo groups)
————————————-

Sandra’s Strawberry Delight

(overnight recipe)
 
1 loaf angel food cake, torn apart into pieces
1 (9 oz) carton Cool Whip, thawed
1 pkg strawberry Jell-O (dry), 3 oz size
1 quart strawberries, fresh or frozen
   (can sweeten fresh berries),sliced

Use a 9 by 13-inch dish.  Mix Cool Whip and
dry Jello together, then stir in strawberries.
Layer  shredded cake, then strawberry mixture;
repeat until all are used up. Top with Cool Whip.
Refrigerated overnight before serving.
(recipe: Carolyn - DDJ)
---------------------------

Twice-Baked Ranch Potatoes

4 large baking potatoes
1 (3 oz) pkg. cream cheese, softened
2 T.milk
1 (1 oz) pkg. ranch salad dressing mix
1 1/2 C. mashed potatoes
1/4 C.shredded Cheddar cheese
Â
Scrub and pierce potatoes; place on a microwave-
safe plate. Microwave, uncovered, on high for18-20
minutes or until tender, turning several times. Let
stand for 10 minutes.Meanwhile, in small mixing
bowl, combine cream cheese and milk; beat in salad
dressing mix. Add mashed potatoes; mix well. Cut a
thin slice from the top of each potato; scoop out pulp,
leaving a thin shell. Add pulp to the cream cheese
mixture and mash. Spoon into potato shells. Top with
cheese. Place two potatoes on a microwave-safe plate.
Microwave, uncovered, on high for 3-1/2 to 4-1/2
minutes or until heated through. Place remaining
potatoes on a baking sheet. Freeze overnight or until
thoroughly frozen; transfer to a freezer bag. May be
frozen for up to 3 months. To use frozen potatoes:
Place potatoes on a microwave-safe plate. Microwave,
uncovered, at 50% powder for 8-9 minutes or
until heated through.
——————————————————-

Taco Chicken Stuffed Tomatoes

2 cans chicken chunks
2 C. cabbage, shredded
1/4 C. sour cream
1/4 C. mayonnaise
2 tsp. chili powder
1/4 tsp. onions (dehydrated flakes)
4 medium tomatoes
6 leaves lettuce

Drain chicken. In a mixing bowl, combine chicken, cabbage,
sour cream, mayo, chili powder, and onion. Toss lightly till
well mixed. For tomato cups, cut out 1/2 in of the core from
each tomato. Invert tomatoes. For each, cut from top to,
but not quite through, stem end, making six wedges. For
salads, line plates with lettuce or cabbage. Place tomatoes
on plates. Spread wedges slightly apart; fill
with chicken mixture. Top with cheese. Serve.
(recipe: Sandy-Mary’s Recipe Exchange)
————————————–

Corn Fritters

2 large eggs
2 T. all-purpose flour
1 T. sugar
1/4 tsp. salt
1/8 tsp. pepper
2 1/2 C. whole kernel corn
1-2 T. oil
1 tsp. margarine

Preheat nonstick skillet medium high
with 1-2 T. of oil, depending upon 
size of skillet.Separate eggs, putting 
whites into small bowl and yolks into 
large bowl.In large bowl, whisk together 
egg yolks,lightly beaten with wire whisk.
Whisk in corn. Beat egg whites in small 
bowl until peaks are stiff but not dry. 
Fold egg whites into the corn mixture 
with wire whisk.Add 1 tsp. margarine to 
skillet over oil for flavor. Drop batter 
by heaping tablespoon one at a time. Reduce
heat to medium and cook until browned on 
bottom, 2 to 3 minutes. Turn once (do not 
pat fritters down) and cook the second 
side until browned (1 to 2 minutes).
Do not overcook.Serve immediately. 
Top with warm maple syrup, 
orange marmalade.

(recipe: Joan - 1_Comfort_Foods yahoogroups)
_______________________________________


Peaches 'n Cream Cups

1 (8 oz.) pkg. cream cheese, softened
1/2 C. sugar
1/2 tsp. vanilla
1 (8 oz.) container Cool Whip, thawed
4 large, fresh peaches, halved & pitted

Beat cream cheese, sugar and vanilla in
large bowl with mixer until well
blended; gently stir in Cool Whip.
Scoop out peach pulp from skins, leaving
1/8 inch thick ‘shells’. Chop pulp, add
to cream cheese mixture; mix well. Spoon
into peach ‘shells’ and serve. Makes
8 servings.
—————————————-

Crunchy Corn Chip Chicken

6 boneless, skinless chicken breasts
10-3/4 oz. can cream of chicken soup
2 c. shredded Cheddar cheese, divided
1-1/4 oz. pkg. taco seasoning mix
2 c. barbecue corn chips, crushed

Preheat oven 450 degrees F.
Arrange chicken in an ungreased 13″x9″ baking
pan; set aside. Combine soup, one cup cheese
and taco seasoning together; spread over chicken.
Bake 45 minutes; sprinkle with corn chips and
remaining cheese. Return to oven; bake until
cheese melts, about 5 minutes. Makes 6 servings.
(recipe: Sandy-Marys Recipe Exchange)
——————————————-

Mexicana Chopped Salad

1/3 cup zesty Italian Dressing

1/2 tsp.  ground cumin
1 can (15 oz.) black beans, rinsed
2   avocados, chopped
2 cups halved cherry tomatoes
1   yellow pepper, chopped
1/2 cup chopped red onions
1/2 cup Mexican style finely shredded Four Cheese

Mix dressing & cumin; combine remaining
ingredients in large bowl. Add dressing
mixture; mix lightly. Serve immediately.
Makes 6 (1 C.) servings.
(recipe: Kraft Foods)
————————————————————
CROCK POT CHEESEBURGER SANDWICHES

1 1/2 lbs. lean ground beef
 1/2 tsp. garlic-pepper blend
1 pkg. pasteurized process cheese spread, (8 oz.) diced
2 Tbsp. milk
1 green bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
8 sandwich buns

In a large skillet, brown ground beef and
garlic-pepper blend until thoroughly cooked.
Drain.  In a 3 1/2 to 4 quart crock pot, combine
cooked ground beef and all remaining ingredients
except buns; mix well. Cover; cook on low setting
for 6 to 7 hours. To serve: spoon mixture onto
sandwich buns
(recipe: KS tabby-1_Comfort-Foods)
—————————————————

I’m still working on the afghans – ONE more to go until I reach 300, then I’m planning on taking a break. Am also working on knitting the scarf for my friend for Christmas; one more skein of yarn to go on that (in other words: I’m half done!). Am also still researching knit chemo caps; I had started one but then read that ‘seams’ are painful to the scalp if you’ve undergone chemo therapy, so I’m starting over with that idea. Found a couple of really good patterns and want to get started; only problem? Now I’ll be knitting with circular needles and double points (2 things I really don’t like doing) BUT if it’s for my friend, it’s worth it!

For those of you who like to knit and or/crochet, found a very interesting site with lots of free patterns for all sorts of things (even FELTING!): hats, baby, large lady patterns (and NO, I didn’t mean you can get a pattern to knit a large lady! hehehe); they even have a section called “Lots and Lots of Scarves!” Check it out!

http://www.straw.com/cpy/free_patterns.html

Enjoy your day!

Hugs;

Pammie

“It’s all gonna work out fine” (my new saying!)

Happy Saturday!

It’s a nice, sunny 76 degree day out, the perfect day to share more recipes!  Have been busy the past two days working on knitting a scarf for  my friend for Christmas (I know – early, right? But I got bored knitting just dishcloths and premie hats – she said, whining . . .  Found a really rich gold yarn that is really soft and should go nicely with friend’s burgundy winter coat (I hope). Will show you photo later, in another post. Today is youngest son’s 17th birthday and I picked up his ‘routine’ birthday cake: Reese’s Pieces Dairy Queen frozen cake – his favorite. Not exactly sure when we’ll be doing the ‘candles & cake & song’ – he’s much more ‘into’ his friends at this age than his family, so we’ll see . . .

On to the recipes!

==========================

Jam Bars

3/4 C. butter
3/4 C. brown sugar
1 1/2 C. flour
1/4 tsp. salt
1 tbsp. baking powder
1 1/2 C. rolled oats
1 1/2 C. jam (or 16 oz can
   peach pie filling,,cutting up
   peach slices)

Preheat oven 350 degrees F.
Grease a 9 by 13 inch pan .
In a large bowl cream butter & sugar .
Add remaining ingredients ( except for jam ) & mix well .
Pat three fourths of the dough into bottom of pan .
Spread the jam over top of dough .
Crumble remaining dough over jam .
Bake 30 minutes; cool in pan then
cut into bars.
(recipe: Peg, Marys Recipe Exchange)
---------------------------- BLT Pizza 

2 pkg. crescent rolls
1 c. mayonnaise
4 t. dried basil
1 t. garlic powder
1/4 t. onion powder
2 lbs. bacon, crumbled
1 1/2 c. shredded mozzarella
1 1/2 c. shredded cheddar
3 c. shredded lettuce
4 tomatoes, sliced thin

Preheat oven 425 degrees F.
Arrange crescent rolls on
pizza pan (or cookie sheet)
to form a crust; bake according
to pkg. directions.In a bowl,
combine mayonnaise, basil, garlic
powder and onion powder. Spread
over crust. Set aside 1/4 c. bacon.
Sprinkle cheese and remaining bacon
over crust. Bake 8 - 12
minutes or until cheese is melted. Top
with lettuce, tomatoes and reserved bacon.
Cut into wedges. Serve immediately.
Yield: 8 - 12 servings
(recipe: Sandy: Marys Recipe Exchange)
-------------------------------------
French Onion Potato Salad

2 1/2 C.potatoes, cubed and cooked
2 T. cider vinegar
1 C. diced celery
1 C. French onion dip
1 tsp. granulated sugar
2 tsp. salt
1 small onion, chopped
2 to 3 eggs, hard boiled

Sprinkle warm potatoes with salt, sugar and
vinegar. Toss lightly. Add onion, celery
and eggs (mashed or sliced, your preference).
Carefully blend in onion dip. Chill several
hours or overnight to blend flavors.Sprinkle
with paprika. Serve cold.Serves 8
(recipe: Sandy-Marys Recipe Exchange)
------------------------
Root Beer Dogs

8 hot dogs, cut into 1-1/2-inch chunks
2 cups complete pancake and waffle mix
1 cup root beer soda
2 cups vegetable oil

In a large bowl, combine pancake and waffle
mix and root beer soda; mix well.In a large
skillet, heat oil over medium-high heat.
Dip hot dog chunks into batter, coating
evenly, then place in oil and cook 2
to 3 minutes or until golden on all sides.
Place on a paper towel-lined plate
and repeat with remaining hot dog chunks.
Serve immediately.

Note
Serve with your favorite mustard or
mustard sauce.
(recipe:Sandy-Marys Recipe Exchange)
-----------------------------
Parmesan Zucchini Sticks

1 egg
1/2 c. Italian-flavored dry bread crumbs
1/2 c. grated Parmesan cheese
1 t. dried thyme
1/2 t. pepper
4 zucchini, quartered lengthwise

Garnish: ranch salad dressing 

Preheat oven 450 degrees F.
Whisk egg in a shallow bowl; set aside.
Mix bread crumbs, cheese, thyme and
pepper in a separate bowl. Dip
zucchini into egg and then into
crumb mixture. Place on a baking sheet
sprayed with non-stick vegetable spray.
Bake 20 to 25 minutes, until tender.
Serve with ranch salad dressing or
your favorite dipping sauce.
Serves 4.
(recipe: Sandy - Marys Recipe Exchange)
------------------------------------------
Apple Crisp Pie 

21-oz. can apple pie filling
9-inch deep-dish pie crust
1/2 c. brown sugar, packed
1/2 c. sugar
1 c. quick-cooking oats, uncooked
1 T. cinnamon
1/4 c. butter, sliced 

Preheat oven 375 degrees F.
Pour apple pie filling into pie crust. In
separate bowl, combine sugars, oats and
cinnamon. Sprinkle over top; dot with
butter. Bake 30 minutes. Serves 8.
(recipe: Sandy - Marys Recipe Exchange)
-------------------------
BEET SOUP 
(Makes 1-1/4 quarts)

8 oz sour cream
2 (16 oz) cans diced beets (drained, saving
 juice from only ONE can)*
3 tsp beef bouillon granules dissolved in
 2 cups boiling water**
2 TBS dark brown sugar
2 TBS lemon juice
1/2 tsp salt
1/8 tsp white pepper
2 small green onions/scallions(thinly sliced)
several shakes of dill weed

Empty sour cream into a bowl. Gradually add beet juice,
keeping smooth as whisking in. Add other ingredients.
Chill thoroughly. Stir well before serving.

*Note: if you can not find diced beets; use
shoestring beets and chop them up.

**NOTE: may use one can beef broth instead.
(recipe: bud-Recipes du Jour 7/1/11
--------------------------------------------
Cheater's Chicken Enchilada Casserole

2 chicken breasts, diced
cumin, garlic powder, chili powder, salt -
 all to taste
1 tablespoon canola oil
2 cups crushed tortilla chips
1 small can chilis
1/2 red onion, diced
1 can black olives, chopped
1 10 oz can enchilada sauce
1 pkg shredded cheddar cheese

Preheat oven to 400 degrees.
In a skillet, heat oil.Coat chicken with spices
and saute until cooked.Set aside.In a 9x9 pan,
layer chips, chicken, sauce, onion, chilis, cheese
and olives. Cook for about 15 minutes.  Serve with
sour cream, guacamole and salsa.
(recipe: Sandy=Marys Recipe Exchange)
---------------------------------------
Baked Zucchini Chips

1/4 cup Italian-seasoned bread crumbs
 (I used Panko bread crumbs)
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fat-free milk
2 small zucchini, cut into 1/4-inch slices

Preheat the oven to 425°F.
Coat an oven-proof wire rack with non stick
cooking spray then place on a baking sheet.
In medium bowl, combine bread crumbs,
Parmesan cheese, garlic powder, salt, and
black pepper. Place the milk in a shallow
bowl.Dip zucchini slices in the milk then
coat with bread crumb mixture.Arrange
coated zucchini slices on the wire rack
and bake for 25 to 30 minutes, or until
browned and crisp. Serve immediately.
(Comment from Poster:
Oh my, these are so good! What a fun way
to eat your zucchini...
your kids might even give them a try!
(recipe: Peg- Marys Recipe Exchange)
-------------------------------------

Fresh Corn Cakes

2 1/2 C. fresh corn kernels (about 4 ears),
divided (see Notes)
3 large eggs
3/4 C. milk
3 T. butter, melted
3/4 C. flour
3/4 C. yellow or white cornmeal
1 (8 oz) pkg shredded mozzarella cheese
2 T. chopped fresh chives
1 tsp. salt
1/4 tsp. ground red pepper

In a food processor, combine 1-3/4 cups corn
kernels, the eggs, milk, and butter; process
3 to 4 times, or just until corn is coarsely
chopped.Stir together flour, cornmeal,
mozzarella cheese, chives, salt, and pepper;
stir in remaining corn kernels and
chopped corn mixture just until dry
ingredients are moistened.For each cake,
pour 1/8 C. of batter onto a hot, lightly
greased griddle or skillet. (Do not spread
or flatten cakes). Cook cakes 3 to 4 minutes,
or until edges begin to brown. Turn and
cook other side 2 to 3 more minutes.
 NOTES:
To remove corn from  cob, cut wide end
so it stands up and, using a sharp knife or
corn stripper, cut off the kernels. It’s also
fine to substitute thawed frozen corn for fresh.
Makes about 3 dozen
(recipe: Lana-1_Comfort_Foods)
—————————————————

As you can see, there’s lots of fresh veggie recipes and they ALL sound great! Makes

me really want to try the zucchini chips! Hope you’re having a great day;

Hugs;

Pammie

PS: Will attempt to get back to sewing afghans together, kinda took

a mini-break; still only 3 more to go to get to 300!

Praising the Lord and Waiting

 

“Wait on the Lord;  be of good courage and He shall strengthen thine heart; wait, I say, on the Lord”. Psalm 27:14

This past week, from last Thursday ’til today has been a good testof the above verse; last Thursday I had a doctor’s appointment for a routine physical.  During the physical the doctor asked me something I’ve never had a doctor ask before: “Let me see your back.”  Sounds normal, right? I explained that during my youth I’d had several really bad sunburns (2nd degree – big blisters, some scarring). While observing my skin he noticed a few ‘spots’ he wanted to biopsy – sort of irregular shaped, more than one color. If you know me, that was enough to make my mind go wild with all sorts of thoughts of skin cancer – it’s been a rather ‘hairy’ week. Lots of prayer and lots of “Waiting on the Lord”. Today was the biopsy appointment. Another sort of ‘strange’ thing happened – when the doctor looked at my back he couldn’t FIND the 2 ‘questionable spots’! I had my husband check out my skin in places I couldn’t see and he mentioned 2 so I showed them to the doctor. Turns out one of them was a bit raised and about the size of a nickel – they did a biopsy BUT- both doctors who were doing it said, more than once, that my ‘spot’ didn’t look like a cancerous growth. Now we wait for the results 1-2 weeks. To say I was floating on air is putting it mildly – I was euforious!  Euforia definition:

[yo̅o̅fôr′ē·ə]

Etymology: Gk, eu + pherein, to bear
1 a feeling or state of well-being or elation.
     During this ‘waiting’ time I’ve read many Bible verses which have strengthened me, thought of many wonderful hymns and remembered others who have gone on who suffered from cancer. It’s been a difficult week, but now I feel more like I’m ready for whatever is ahead.    During this last visit, the doctor also told me that my weight was up (I knew that) and that my A1C (diabetic blood test) number was dangerously close to me being put on medications.  I don’t know about you, but when I’m ‘being bad’ (read that: cheating on what you KNOW you’re not supposed to eat – whether you’re diabetic or not) I Know It! I knew I’d been pushing the limits on what I was eating v/s what I should be eating, and that goes for exercise, also. Yes, I’m supposed to be exercising almost every day but that has slipped to not doing ANY – not good. With the threat of diabetic medicines in my very near future, I decided to go back to what I did about 6 years ago when I was first diagnosed – major cuts in carbohydrates (breads/flours/starches/potatoes/peas/corn/ and that includes chips) and drinking more water, eating more veggies & fruits.  Is it fun? NO – but in a week I’ve lost 5 1/2 lbs. (and that’s without the exercise – I know it can be better if I’d just walk). When I told the doctor today he was actually surprised (he was not the one who first diagnosed me, so he didn’t know about my previous major weight loss). “Are you TRYING to lose weight?” Yes, of course! He was concerned I was doing a drastic diet so I just filled him in. I returned to my old favorite: hummus (yes, I can hear some of you going YUCK!) I really hate chick peas but LOVE garlic hummus! A local store just started carrying Marzetti roasted garlic Veggie Dip $2.99 for 11 oz box. I LOVE IT! It’s low in calories, it’s pure protein and great by itself or on crackers. Another old staple is cottage cheese – not one of my favorites, but it’s also a good protein.  These are things I eat for lunch or a snack instead of a sandwich. (BD – ‘before diet’ I used to snack on corn chips & hummus or salsa & sour cream & corn chips – ice cream was becoming a favorite late night snack, not good). Was I surprised I’d gained weight? NO – I can feel and see it and it’s time it goes down!  Right now I’m down from (last Thurs) 193 1/2 to today: 188. Not the best weight for my height but now I’m working on it again.
See there? All you needed to know about ‘me’ and much more you probably didn’t want to  but you can always hit ‘delete’!  Sorry – I’m done.  Hope you are having a great day!
Hugs;
Pammie
Published in: on August 4, 2011 at 1:32 pm  Comments (1)  
Tags:

Happy Tuesday!

 

Normally Tuesday isn’t exactly the day people say “Wow-it’s Tuesday!” (they reserve that for Wednesday – Hump Day, or Friday – TGI Friday) but I just felt like it’s a nice day outside (79 degrees & sunny), the house is relatively quiet for a change (the boys are gone for awhile but returning later), I don’t have anything pressing on my schedule until 3 p.m., so Happy Tuesday!  At 3 p.m. have to take middle son to doctors for a visit: he either has Mono or Strep Throat, or both (yipee), but he’s had both of them in years past so I’m not worrying. Why do I have to go along? (1) he can’t find the insurance card I gave him (2) he’s considered a ‘new’ patient at our doctors so Mom’s tagging along – hey, it gives me a chance to knit more premie hats.  Tonight is Knit/Crochet night and that’s always fun. I just finished another afghan which brings the total to 297 – THREE more and I’m at my goal of 300!!! Not a goal that’s hard to get to, in my book. Anyway, just looking over the recipes from the past few days and thought I’d share; there’s some really yummy-sounding ones that are also NO COOKING! No hot kitchen to worry about – check these out!

===================

Wild West Sandwich Wrap

3/4 C. frozen corn, thawed
1/4 C.  chopped red onions
3 T. KRAFT Sandwich shop Chipotle-flavored
Reduced Fat Mayonnaise
4   whole wheat tortillas (8 inch)
4 lettuce leaves
4   KRAFT Singles, cut in half
16 slices Oscar Mayer Deli Fresh Honey Ham
1/2 cup  chopped tomatoes

Combine first 3 ingredients; top tortillas
with lettuce, singles cheese, ham, corn
mixture and tomatoes. Fold up bottom
edge of each tortilla, then roll up
starting at 1 side. Makes 4 wraps.
(recipe: Kraft Foods)

————————————————

Philadelphia/Oreo No-Bake Cheesecake

1 pkg. (16.6 oz.) Oreo cookies, divided
1/4 cup  butter, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese,
softened
3/4 cup  sugar
1 tsp. vanilla
1 tub  (8 oz.) Cool Whip, thawed

Chop 15 cookies coarsely. Finely crush remaining
cookies; mix with butter. Press onto bottom of
9 X 13 pan; refrigerate while preparing filling.
Beat cream cheese, sugar & vanilla in large bowl
with mixer until well blended. Gently stir in
Cool Whip & chopped cookies. Spread onto
crust. Refrigerate 4 hours or until firm.
(recipe: Kraft Foods)
————————————————–

Simple Asian Slaw

4 C. coleslaw blend (cabbage slaw mix)
1 can  (11 oz.) mandarin oranges, drained
2 green onions, thinly sliced
1/4 C. Kraft Asian Toasted Sesame Dressing
Combine coleslaw, oranges & onions; add
dressing; toss to coat.
Makes 4 (1 C. ) servings
(recipe: Kraft Foods)
—————————————————–
Crockpot Sour Cream Bacon
    Chicken

8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of
mushroom soup
1 C. sour cream
1/2 C. flour

You can prepare this one of two ways.

Place bacon in a large skillet and cook
over medium-low heat until
some of the fat is rendered.Be sure that
bacon is still pliable and not crisp; drain on
paper towels.If you use this method, reduce
the flour to 1/4 cup.
(Or don’t cook the bacon and proceed

with the recipe.)
Wrap one slice of bacon around each boneless
chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups,
sour cream, and flour and mix with wire whisk
to blend; pour over chicken.Cover crockpot and
cook on low for 6-8 hours until chicken and bacon
are thoroughly cooked.You may want to remove
chicken and beat sauce with a wire whisk
so it is very well blended.Pour sauce over chicken.
Serves 8
(recipe:Linda Larsen, Your About.com Guide to
Busy Cooks)
—————————————————–
Creamy Italian Chicken

4 boneless chicken breasts
1 10 3/4-oz. can cream of chicken soup
1 packet of Italian seasoning mix
1 8-oz. pkg. cream cheese

Put chicken in crock-pot. Pour can of cream of

chicken soup and the pack of seasoning mix
over the chicken, and let cook all day on
low 30 minutes before eating, stir in pack of
cream cheese. Serve over noodles or mashed
potatoes.
(recipe: Sandy – Marys Recipe Exchange)
———————————————–
Veggie Appetizer Pizza
1 1/4 C. finely chopped fresh vegetables
1/4 tsp. salt
1/8 tsp. white pepper
1/4 C. chopped Kalamata olives 
1/2 to 1 tsp. lemon peel, to taste (1 lemon) 
4 oz. container spreadable garlic and herb cheese
5 (6") whole wheat flatbreads
1 C. shredded Cheddar cheese
1/2 C. shredded Havarti cheese

Vegetables: you can use any combination of 
broccoli, carrots, red onion, yellow summer 
squash, cauliflower, mushrooms, and bell 
peppers. Chop finely and toss vegetables 
with salt, pepper, olives and lemon 
peel. Spread the garlic and herb cheese over 
each flatbread and top with vegetable 
mixture. Sprinkle each with cheddar and 
havarti cheeses. Cut each into 6 wedges 
to serve. Yield - 15 servings
(recipe: mmeadows - RDJ-GNR 7/29/11)
_______________________________________ 
S'More Please, Mum

4 slices pound cake
1 banana, cut lengthwise into 4 pieces
1 C. chocolate chips
1 C. miniature marshmallows
1 C. peanut butter

Spread each slice of pound cake with
1/4 of the peanut butter. Place on micro-
waveable dish. Top each with 1/4 of remain-
ing ingredients. Microwave until chips and 
marshmallows soften. Can also be served
with a small scoop of ice cream.

(recipe:KS tabby-1_Comfort_Foods)
----------------------------------

 Frozen Creme Brulee

2 C. vanilla ice cream, slightly softened 
2/3 cup  granulated sugar 
1/4 cup  evaporated milk 
Fresh berries or mint sprigs for garnish, 
   if desired 

Spread 1/2 cup ice cream into 4 oval creme 
brulee ramekins. Freeze until firm. Meanwhile, 
combine sugar and 1/3 cup water in saucepan, 
and bring to aboil over medium-high heat, 
stirring to make sure sugar dissolves. Using 
pastry brush dipped in water, wipe down inner 
sides of saucepan to dissolve any sugar crystals 
that cling. Cook mixture about 10 minutes, 
minutes more, or until caramel is medium-brown. 
Remove from heat, and stir in 2 tablespoons water. 
Let cool 3 minutes, stirring occasionally. 
Stir in evaporated milk. Cool completely.  
Spread thin layer of cooled caramel over ice 
cream in ramekins. Return to freezer until ready 
to serve. Garnish with fresh berries or mint 
sprig, if desired. Makes 4 servings
---------------------------------------
Slowcooker Honey-Garlic Chicken

1 1/2 lb.boneless skinless chicken thighs
3 garlic cloves, chopped
1 teaspoon  dried basil
1/2 cup  soy sauce
1/2 C. ketchup
1/3 C. honey

Using a 4 quart slow cooker, place
chicken into cooker. In a small bowl, 
combine rest of ingredients, then pour 
evenly over chicken.Cover and cook on low 
for 6 to 8 hours, or on high for 3 to 4 hours.
Serve over basmati rice with your favorite 
steamed rice.
Serves 4
(recipe: Cupa Babi-Slowcooker Digest)
--------------------------------------
Angel Salad

8 oz. pkg. cream cheese, softened
1/2 C. sugar
16 oz. can chunky fruit cocktail, drained
15 oz. can pineapple chunks, drained
8 oz. carton Cool Whip

With mixer, beat cream cheese & sugar
until creamy. Fold in fruit gently. Fold
in Cool Whip, pour into a bowl and
refrigerate.

(recipe:  KS tabby-1_Comfort_Foods)
-----------------------------------
Crockpot Potato Slices with Cheese
These thin potato slices will have a 
crisp skin around the edges.Use this 
dish as a base for complete dinners 
by adding vegetables andmeat or poultry.

2 lb potatoes, peeled, thinly sliced
2 cups cheese, shredded
1 cup chicken or beef stock

In buttered crockpot, alternate layers 
of potatoes with cheese, lightly seasoning
potatoes with salt, pepper and nutmeg as you go.
Finish with cheese, dot with butter, and gently 
pour stock over all.Cover and cook 3 hours on
High.Remove cover and cook 15 minutes more.
Serves 8.
(recipe: Richard-Slowcooker Digest)
-----------------------------------
Except for the one recipe which required
boiling, the rest are SUMMER recipes - hope
you like them! (I couldn't resist perusing
the KRAFT FOODS site - they had a lot of
great looking recipes.
Hugs;
Pammie